Follow these guidelines when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Any liquid that is added to the mince needs to be ice coldMix your very chilled meat till the mince becomes very tackyStuff the mince into sausage casings
Boudin is a staple in Cajun cuisine. Meat, vegetables, and rice come together to make a delicious sausage that can be eaten anywhere and anytime. Although Boudin is usually found in a casing, it can also be served up into fried boudin balls, as a burger patty, stuffed into a
I have to admit. I’m a sucker for a good spicy snack stick. I can eat them all day long!! Recently we started a project that involves some of the world’s hottest peppers so I though it would be fun to make the ultimate spicy snack stick. The cheddar was
Let’s make some smoked chicken hot dogs!! A very flavorful alternative to the traditional hot dogs and because they freeze great we can make a bunch and save for later. When it comes to making hot dogs (regardless of the protein) texture is everything. The end result should have a
I can’t think o f a food item that i’ve eaten more of than boudin. Growing up in SW Louisiana it’s no exaggeration to say that we used to eat this 5 times a week at least. It was at almost every grocery store, gas station, restaurant, and snack place.
I have made lots of sausages in my time and this one has got to be the strangest. White Pudding is an Irish/Scottish/English sausage that consist mainly of fat, grains, flour, leeks, and milk. The recipe for this sausage varies depending on where you go. It can contain pork, pork